Nutritional Facts

Directions

In a large bowl, combine broccoli, green onions and cranberries. In a small bowl, whisk oil, vinegar and sugar until blended; drizzle over broccoli mixture and toss to coat. Refrigerate until serving. Sprinkle with sunflower kernels and bacon before serving.Yield: 10 servings.

Originally published as Crunchy Broccoli Salad in Healthy Cooking
April/May 2010, p43

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"Made this for Thanksgiving Dinner... nice for a lighter dish. Will make again.. it would be a great summer salad. I used red onions instead of green, and used red wine vinegar instead of rice vinegar."

"I love this salad!! Be sure to find FRESH sunflower seeds, though. So many stores keep nuts for a long time and sunflowers are notorious for turning rancid and have a bitter taste - even if the package has not &quot;expired&quot;. I've found shelled, unsalted pistachios to have a better flavor in this salad. Love using the naturally sweet rice vinegar, fresh bacon bits and diced red onion!"

"I have made this salad many times. It taste just like the store bought ones. When I make it I put sliced red onions in it so my picky husband can take them out. He just has never like raw onions. I also use bacon bits instead of bacon strips. It saves time and cleanup. Thank you Jessica for sharing this wonderful recipe."